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Eastern School Prawn

Eastern school prawns have a distinct taste that is sweeter than that of most other prawns. They are very well suited to many Asian dishes. They are delicious eaten just on their own. They also make the best cocktails with a very light dressing or vinaigrette of a garlic, lemon or acid base to complement their sweetness. The marriage of flavours is subtle, so avoid combining strong or complex tas...

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Eastern King Prawn

King prawns are one of the most popular species of prawn in Australia, due no doubt to their rich flavour and moist flesh. There are two species eastern and western - with no major noticeable flavour differences. They are extremely versatile and excellent for display purposes. The simplest way to cook the prawns is fried on a barbeue. You can either butterfly and cook shell side down until they s...

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Eastern Rock Lobster

Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Australia has four main species, eastern, western, southern and tropical. Each species has a slightly different flavour profile based on water temperature and surrounds. Rocklobsters from cooler waters (such as Eastern) are preferred for cooking. The firm flesh holds together well during...

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MORETON BAY BUGS

The meat of bugs, found only in the tail, has a medium-to-strong flavour. They can be bought as frozen meat or whole, to be eaten on their own as an entrée, or as part of a main dish. They are best prepared by poaching, steaming, barbecuing or grilling. As bugs provide good presentation and marry well with other seafood, they are excellent for cold seafood platters—served with a light lemon mayon...

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ENDEAVOUR PRAWNS

Endeavour prawns are very versatile. Their mild-to-strong tasty sweetness is distinct, and adaptable to a range of creative taste combinations—stronger flavoured ingredients can be used than with other prawn species. Their modest size makes them particularly good for use in brochette form, especially as a smaller, bite-size portion for finger food with a citrus, chilli or soy dipping sauce. Endea...

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Blue Swimmer Crab

With their sweet, nutty flavour, and evenly textured, moist, firm flesh, blue swimmer crabs make superb eating.The firm texture and delicate flavour of the blue swimmer crab make it excellent for serving with pasta. Either as a filling for tortellini and ravioli, or as the “meat” layer in a lasagne, blue swimmer makes a delicious addition. The claws can be crumbed, stuffed, or served with chilli,...

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MUD CRABS

The mud crab is one of the best shellfish you could wish for. Its moist meat, mostly found in the body and claws, has a marvellous distinct and sweet flavour. The mud crab is one of the best seafoods for presentation, with graceful legs and ornate claws that can be kept whole and used as a garnish. A crab claw protruding from a bowl of hearty mud crab bisque can be very appealing to the eye. One ...

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Ornate Rock Lobster

Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Australia has four main species, eastern, western, southern and tropical. Each species has a slightly different flavour profile based on water temperature and surrounds. Tropical rocklobsters from warmer waters excellent for using the tail for sashimi. The firm flesh holds together well ...

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Western King Prawn

King prawns are one of the most popular species of prawn in Australia, due no doubt to their rich flavour and moist flesh. There are two species eastern and western - with no major noticeable flavour differences. They are extremely versatile and excellent for display purposes. The simplest way to cook the prawns is fried on a barbeue. You can either butterfly and cook shell side down until they s...

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